White Chocolate and Pecan Cookies

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

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I have been trying to perfect this recipe for a WHILE and I think (in my humble opinion) that I FINALLY did. The Mr agreed that out of all the batches these were the best ones. We will get to the recipe in a second but can I take a moment to say how excited I am for the Bake Believe chocolate chips. I went to my local Walmart and I could not find them, went back the next day and decided to ask a manager for help, 5 minutes later I had 3 lovely bags of chocolate chips in my hand. She was able to find them in the back even before they had room for them on the shelf. Yay!!! Okay, now back to the recipe, it is such a simple recipe but so delicious. These cookies remind me of the specialty cookies our local grocery store carries, they are soft and chewy. Keep in mind that they are a bit heavy on the calories – but they are cookies after all. The reason why it has taken so long for this recipe to come together is because I was trying to make them a little more calorie friendly and, unfortunately, there is just no way around it. So lets get to it.

Ingredients for the Cookies

• 1 tsp baking soda
• 2 tsp Apple Cider Vinegar 
• 2 eggs (room temperature)
• 2 sticks of softened unsalted butter
• 2 tsp vanilla extract
• 1 tsp black strap molasses 
• 1 tbsp baking powder
• 2 tbsp gelatin
• 1/2 tsp salt
• 1/2 cup Pyure
• 3 cups almond flour
• 1 cup Bake Believe white chocolate chips
• 1 cup toasted pecans

Instructions

1. In a small bowl combine baking soda and ACV, mix until it stops fizzing. Set a side.

2. In a medium size bowl combine the rest of the try ingredients (leave out the chocolate and pecans). Set a side.

3. In a bowl of a Kitchen Aid mixer beat eggs on high for 5 minutes, they should be fluffy.

4. Once the eggs are fluffy add the rest of the wet ingredients. Mix until combined, it’s not going to look pretty but trust the process.

5. To the mixing bowl add the dry ingredients and mix until combined. The dough will be on wetter side.

6. Add the white chocolate chips and the toasted pecans (toast pecans on a dry skillet until you hear them sizzle, take off the pecans out to cool, if they are big chop them into smaller pieces). Using a spatula mix just until combined.

7. Line a large baking pan with parchment paper and scoop out heaping table spoons of dough onto the pan, spacing the cookies out at least 2-3 inches apart.

8. Bake at 325 for 13-16 minutes or until golden around the edges. At the half way point take out the pan out of the oven and drop it on your counter 2 times to flatten the cookies out.

I hope you enjoy them as much as I did.

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